Effect of composite bacteriostatic agent on the wine yeast, protein and aroma components in Italian Riesling ice wine
[Objective]To find the material to replace SO2in the process of ice wine storage and keep bi-ological and protein stability.[Method]The combination antibacterial system of potassium sorbate-SO2-myricetin was established and the optimized antibacterial system of the ice wine was optimized by response surface,the result was validated by fermentation.The aroma substances of ice wine were analyzed by Gas Chromatography-Mass Spectrometry (GC-MS).[Result]The optimum antibacterial system composition was:potassium sorbate 169.5 mg/L,SO2169.5 mg/L,myricetin 0.68 g/L,and the stability of the test was 0.91.Aroma analysis showed that the esters content of ice wine optimized increased from 146.62 to 152.65 mg/L,and the alcohol content decreased from 405.66 to 396.19 mg/L.Floral and fruity fragrance was very rich and the aroma component content was close to that in the control,the structure was stable and without bad flavor.[Conclusion]The potassium sorbate-SO2-myricetin combination system can stabilize wine yeast and protein during ice wine storage and keep its aroma,which provides the theoretical basis for reducing the SO2amount in wine.
Italian Riesling ice winecomposite bacteriostatic agentflavour stability
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NSTL
万方数据
维普
